Cabbage Stuffed Pita Pockets Recipes

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STUFFED PITA POCKETS



Stuffed Pita Pockets image

These are tasty and quick, and to top it all off they are healthy! You can't beat that! Found this on mealsforyou.com

Provided by Manami

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb garbanzo beans, rinsed and drained
4 slices cooked turkey ham
8 romaine lettuce leaves
8 leaves radicchio or 8 leaves red cabbage
1/4 red onion, sliced
1/2 cup alfalfa sprout
1 tomatoes, sliced
4 whole wheat pita bread, loves warmed, top third cut off
1/2 cup fat-free Italian salad dressing

Steps:

  • Divide first 7 ingredients equally and stuff into pita breads.
  • Pour dressing over and serve.

Nutrition Facts : Calories 341.7, Fat 3.5, SaturatedFat 0.5, Cholesterol 0.6, Sodium 1015.8, Carbohydrate 68, Fiber 11.8, Sugar 5, Protein 13.6

CABBAGE STUFFED PITA POCKETS



Cabbage Stuffed Pita Pockets image

Quick and easy meal the whole family will enjoy.

Provided by jlynnklein

Categories     Beef Sandwiches

Time 40m

Yield 6

Number Of Ingredients 8

1 pound lean ground beef
1 head cabbage, cored and chopped
½ onion, chopped
1 cup shredded carrots
1 (4.5 ounce) can mushroom stems and pieces, drained
salt and ground black pepper to taste
6 whole wheat pita breads, halved
1 cup shredded mozzarella cheese

Steps:

  • Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper.
  • Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.8 g, Cholesterol 64.7 mg, Fat 14.2 g, Fiber 10.8 g, Protein 28.7 g, SaturatedFat 5.9 g, Sodium 641.2 mg, Sugar 8.7 g

PORK AND CABBAGE POCKETS



Pork and Cabbage Pockets image

I like to welcome my family home on fall days to the aroma of these hearty pork pie pockets. I sometimes double the recipe so I can have leftovers for busy-day dinners. -Jan Smith, Kalispell, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup shortening
1/4 cup sugar
1 large egg
1 teaspoon salt, divided
3 to 3-3/4 cups all-purpose flour
1 pound bulk pork sausage
3 cups shredded cabbage
1 medium onion, chopped
1/4 cup water
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/4 teaspoon pepper
1 tablespoon butter, melted

Steps:

  • In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, 1/2 teaspoon salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a skillet, cook sausage until no longer pink; drain. Add cabbage, onion, water, oregano, cumin, pepper and remaining salt. Cook, uncovered, until vegetables are tender and no liquid remains, about 15 minutes. Cool to room temperature. , Punch dough down. Roll into a 24x12-in. rectangle; cut into eight 6-in. squares. Spoon 1/3 cup filling into the center of each square. Bring corners to the center and pinch to seal; pinch seams together. Place on greased baking sheets. Cover and let rise for 30 minutes., Brush with melted butter. Bake at 375° until golden brown, 25-30 minutes.

Nutrition Facts : Calories 405 calories, Fat 19g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 3g fiber), Protein 11g protein.

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